Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

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Fantastic! They taste so good. I followed the recipe exactly (maybe I should have browned the butter more) and they taste so good. I love to sprinkle icing sugar on my brownies because I feel like they taste even better.
My only problem was that when I cut them and took them out of the pan and attempted to remove the foil, they were a little difficult to take out, and 2 brownies broke... but otherwise, awesome recipe!

If 144 four fork reviews don't convince you to make these then there's probably nothing I can add that would make a difference. Your life will be made better by these brownies. These brownies will make you a genius. Your friends and family will sing your praises and toast your chocolatey achievement. You may eat the whole batch at once. You will not regret it. Seriously, make these brownies.

If you're going to toast the nuts, which is always recommended in brownies and cookies, use this tip from Shirley Corriher: As soon as you take them out of the oven, stir 2 Tbl of the butter from the recipe into them until it melts and they are coated. It makes a big difference in the flavor of the finished product.
Also, a tip I learned from my Hershey's cookbook: After the butter is browned, stir just the cocoa into it and cook, stirring constantly, for 30 seconds to emphasize the chocolate flavor. You'll be very happy with the results of both of these tips.

Perfect blend of being a little moist and fudgy with that great brownies crisp at edges - just the perfect brownie with a little something extra with the browned butter. REALLY Good but more time than most brownies but worth it if you have time. FOLLOW DIRECTIONS EXACTLY
SUGGEST that you stage your ingredients in a row before starting even the butter. Do the aluminum foil. I spread mine flat and used butter on it then put in the pan.
Use suggested pan: The cooking time and end result is sensitive to using an 8x8 metal pan as prescribed so if you are using a dif size or material, think carefully about how much extra time and monitoring that the recipe will require. Pyrex cooking will be different for this recipe because of consistency and shorter cooking time. Sometimes it doesn't seem to matter but here it does. I've finally settled on 318 F for over 40 minutes in Pyrex 8x8 glass on regular Bake mode in my Miele oven, then check.
SO GOOD that I had to take them to the neighbors while still warm so that I would not eat them up too fast. My guys were out of town and the brownies were at definite risk of going directly to my post menopausal belly storage facility. I will make them upon their return and be able to exert better control over my portion size because they eat faster than I do.
Enjoy responsibly!

These were delicious, even tho I messed up the recipe by adding the flour at the same time as the cocoa. Very easy to make, and very little clean up since all ingred are mixed in saucepan. I would note that these are thinner and moister than most brownie recipes, so if you're looking for a cakey, thick brownie this is not it. Also, because they are so moist I had to wait until they were totally cooled to cut. The taste of the browned butter and toasted walnuts really kick it up a notch, making these brownies very rich - luscious, esp with vanilla ice cream!

I have made another similar Alice Medrich brownie many times. It is very good, but I thought the brown butter addition sounded interesting. These are cooling now, but I found the batter to be extremely thick and impossible to spread into corners of pan. Did anyone else have this issue?

these brownies saved my life. i would give this 42 forks if i could. the universal reaction whenever anybody put one of these in their mouth was a muffled, "OH. MAH. GAH."
i only made a couple of modifications - i used whole wheat flour and subbed sliced almonds for walnuts because i prefer almonds.
if you don't make this recipe tonight, you are doing yourself a grave disservice.

These are hands down the best brownies possible. I am a serious brownie lover and after making these for the first time knew that this would be my recipe forever more. The brown butter is an amazing element as are the cocoa and the minimal flour. I find these are great without nuts, with walnuts or with pecans. They save well- just place some parchment or waxed paper between so they don't stick together too much. Amazing!

These have an amazing taste from the browned butter the same day, and then that taste sort of dissipates after the first day, and then they are just very good brownies. I'm giving it 4 stars though because that first day they're incredible, and it's nice to have a cocoa-only brownie recipe to make when you don't have any other form of chocolate in the house! Tasty.

I usually don't jump on such a heavy bandwagon, but holy cats, were these good. I used whole wheat flour (because there's so little of it in the recipe) and am tempted to try buckwheat flour next time. I might bake them a bit longer, but still: really, really, really delicious.

Terribly sorry but I don't get the fuss. Nice deep chocolate taste, not sweet at all despite the amount of sugar, but they do nothing for me or my husband. A nice piece of good chocolate would have sufficed. And who needs 10 Tbls of butter! Other brownie recipes are much better. They finish up at 1/4 - 1/2 inch high. Give me a break!

I agree with the last reviewer...definitely toast the walnuts. Also.. I like to leave the walnut pieces large and I don't chop them...it saves chopping plus clean up, and is nice texturally. This is a great recipe... The browned butter adds a nutty depth of flavor and it takes away some of the cloying sweetness of many brownie recipes.

This is the brownie recipe I've been searching for... These are moist, not overly sweet, and easy to make. I tucked a few extra walnuts into the recipe because there are never enough nuts in our house (well, sometimes there are too many)! Do not burn the butter, Do not be tempted to over bake. Follow the perfect recipe, and you, and those you love, will be happy if you choose to share with them.

Excellent recipe. A sophisticated brownie... Not cloyingly sweet, with a good depth of flavor. I recommend toasting the walnuts for a few minutes to enhance their flavor. (I did it while the oven was preheating and the butter was browning... They cooled off enough to add at the end.. Did not slow me down at all and it was well worth the extra touch)

Have been told these are the best brownies ever tasted! I usually skip the nuts out of preference but have tried them per the recipe before and they came out great. This is my go-to / only brownie recipe now.